- 25g/1oz caster sugar
- 25g/1oz fine salt
- 1 vanilla pod, seeds scraped out
- 2 tbsp whisky
- 1 x 500g/1lb 2oz side of salmon, skin on, pin bones removed
- 100g/3½oz tapioca pearls
- 200ml/7fl oz vegetable stock
- 2 tsp beetroot juice
- vegetable oil, for deep-frying
- salt
- 100ml/3½fl oz white wine vinegar
- 2 tsp caster sugar
- 2 cucumbers, roughly chopped
- 1 tsp xantham gum
- 1 cucumber, peeled, with the ends and round edges trimmed off
- rapeseed oil, for drizzling
- large handful watercress or 2 tbsp watercress sprouts
- For the whisky-cured salmon, place the sugar, salt, vanilla seeds and whisky in a large bowl and mix together. Sprinkle some of the mixture on the bottom of a non-reactive baking tray and lay the salmon on top, skin-side down.
- Cover the rest of the salmon with the curing mixture and cover with cling film. Place in the fridge for 4-6 hours, or overnight.
- For the tapioca crisps, place the tapioca in a saucepan with the stock and cook, stirring constantly. Add the beetroot juice and stir. Tip out onto a lined baking tray. Allow to dry for 2-3 hours.
- Heat a deep-fat fryer (or large heavy-based saucepan half filled with oil) to 190C/380F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Break off bits of the dried tapioca and place in the fryer with for a second, then lift out with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt.
- For the cucumber ketchup, place the vinegar and sugar into a medium saucepan and heat until the sugar has dissolved. Remove from the heat and allow to cool slightly before pouring it into a large food processor with the cucumber. Blend until smooth.
- With the processor still running, add the xantham gum until well-combined and thickened. Season with salt and set aside.
- For the chargrilled cucumber, heat a large griddle pan until hot. Drizzle the cucumber with the rapeseed oil and cook until evenly charred on each side. Remove from the heat and cut into four pieces.
- To serve, slice the salmon into thin slices on an angle and place a few slices in the centre of each of four plates. Spoon a little of the cucumber ketchup alongside, with a piece of chargrilled cucumber. Scatter over a few watercress leaves and tapioca crisps and serve.